Moist Almond Blueberry Breakfast Muffins
Moist, sweet, and flavorful almond blueberry breakfast muffins. These vegan muffins are perfect to meal prep and enjoy throughout the week for a quick and easy on-the-go treat.
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Moist Almond Blueberry Breakfast Muffins
Happy Monday everyone! Today, I am so excited to share a delicious new muffin recipe that I whipped up recently. I picked up some fresh blueberries from the grocery store last weekend, and I knew I wanted to use them in some sort of baked treat. I ended up making these almond blueberry breakfast muffins, and they are simply too delicious to keep to myself.
As I have mentioned before, muffins are one of my favorite foods to bake. I experimented with almond flour for this recipe, and I really like the texture and flavor it added to these breakfast muffins. Now, let’s go through a few quick things to note for this recipe. Then, we will dive into the full list of ingredients you will need to make these moist and flavorful almond blueberry breakfast muffins.
How Do You Prepare Blueberries for Baking?
In order to prepare the blueberries for baking in this almond blueberry breakfast muffins recipe, I followed a few simple steps. First, I thoroughly washed and dried my blueberries. I wanted to clean them off before using them in this recipe. However, I didn’t want to leave any excess liquid on them, as this can make your muffin batter more liquidy. You don’t want to end up with super mushy muffins, so avoid adding excess liquid to your muffin batter.
Aside from the above steps, I made sure to gently fold the blueberries into the muffin batter when it was time to add them in. If you aren’t carefully, you will squash the blueberries and end up with a blueish tinted muffin batter. After the blueberries were folded into the muffin batter, I simply baked my muffins. It really is as simple as that! Now that we have covered some important notes for this recipe, let’s go through all of the ingredients you will need to make these vegan almond blueberry breakfast muffins.
Moist Almond Blueberry Breakfast Muffins – Ingredients
- Oat Flour – The first ingredient you will need for this recipe is the oat flour. This ingredient is one of the key dry base ingredients used to make these delicious breakfast muffins.
- Almond Flour – Almond flour is the next essential ingredient used in this muffin recipe. This ingredient gives the muffins some additional texture and flavor. This flour pairs really nicely with the oat flour to form the perfect dry base for these muffins.
- Ground Flaxseed – The ground flaxseed will be mixed with water to form the flax “egg”. This ingredient will help the muffin batter come together to form a smooth and cohesive mixture.
- Baking Soda – The baking soda serves as the key leavening agent for this recipe. It is used to help the muffins achieve a lighter, fluffier texture.
- Cinnamon – As many of you know, cinnamon is probably my favorite spice. I love to add it to my sweet baked good recipes, and these blueberry breakfast muffins are no exception. The cinnamon adds some nice depth of flavor to this muffin recipe, so make sure not to forget it.
- Ripe/Overripe Bananas – The overripe bananas add sweetness and a ton of moisture to these vegan muffins. They are one of my favorite ingredients to use in baked goods such as this one.
- Nut Milk – The nut milk serves as the key source of liquid used in this recipe to transform the mixture into a smooth muffin batter. It also adds a ton of moisture to these muffins.
- Water – The water is a key ingredient that will be mixed with the ground flaxseed to form the flax “egg”.
- Pure Vanilla Extract – The pure vanilla extract amplifies all of the other flavors present in these delicious blueberry breakfast muffins.
- Blueberries – The blueberries are, without a doubt, the star of the show in this recipe. They add sweetness, flavor, and a gorgeous purplish-blue color to these muffins. When it comes to baked goods, fresh fruit is one of my all-time favorite add-ins. The blueberries in these muffins are certainly no exception. The sweeter and more flavorful your blueberries are, the better these muffins will taste.
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Almond Blueberry Breakfast Muffins
Ingredients
- 3/4 cup oat flour
- 3/4 cup almond flour
- 2 tbsp ground flaxseed
- 3/4 tsp baking soda
- 1/4 tsp cinnamon
- 1 1/2 overripe bananas
- 1/4 cup + 2 tbsp nut milk (I used unsweetened vanilla almond milk)
- 1/4 cup + 2 tbsp water
- 3/4 tsp vanilla extract
- 1 cup fresh blueberries
Instructions
- Preheat the oven to 375° F.
- In a small bowl, mix together the ground flaxseed and water. Set the mixture aside for about five minutes to form a flax "egg".
- Add the oat flour, almond flour, baking soda, and cinnamon to a large mixing bowl and mix until all ingredients are well combined.
- Mash the bananas with a fork, then add them to the center of the mixing bowl along with the flax "egg", nut milk, and vanilla extract.
- Mix all wet ingredients together, then slowly mix the wet into the dry to form a smooth muffin batter.
- Gently fold in the blueberries.
- Evenly distribute the batter between six cavities of a lined or greased muffin pan.
- Bake the muffins for about 20 minutes, or until a toothpick inserted comes out clean.
- Let the muffins cool for a bit.
- Dig in and enjoy your muffins with whatever toppings you'd like (I added peanut butter on top of mine).
Notes
I hope you all enjoy this delicious vegan blueberry muffin recipe. It’s the perfect one to meal prep and enjoy throughout the entire work week! Anyway, that’s it for this post. As per usual, I will be back with more content very soon.
-Alyssa 🙂
